Last summer I wanted to make habañero cornbread with the habañeros from our garden. The cornbread itself is moist and cake-like. The garden-fresh habañeros were flavorful and surprisingly not too spicy. Because not everyone likes spicy food, I have included jalapeño peppers in the following recipe. But feel free to substitute canned chiles if you want to tame it down. Or add habañero peppers if you think you are up for the spicy challenge!
With St. Patrick’s Day still on my mind, I decided to make Irish Soda Bread. Irish Soda Bread is considered a quick bread because there is no yeast and therefore it doesn’t need time to rise. Simply mix the ingredients together and bake it in a greased pan. The result is a large mounded loaf of bread with a golden, crusty exterior and a dense, scone-like interior.
These soft pretzels take me back to my college days and eating my way through Europe. I devoured a lot of bretzels in southern Germany and eastern France. Kids will love to help roll the dough into ropes and shape the pretzels! Make them savory with salt or sweet with cinnamon-sugar.
I like to use the sourdough pizza crust but when I need a crust at the last minute and don’t have time to do the sourdough version, I use this recipe.
Our sourdough starter has been in the family since the mid 1950’s. We use it to make pancakes, pizza, biscuits, calzones and more!
Our sourdough starter has been in the family since the mid 1950’s. Sourdough starter gives pizza crust a light airy texture and a subtle sourdough tang.
It has been a summer tradition since I was a child to make these muffins with freshly-picked blackberries. Now I continue the tradition with my boys after we pick the berries on “blackberry hill.”
Scones are a quick bread of Scottish origin that always make me think of the British tea time. There are variations around the world and you can find scones of many different flavors but in my opinion, you can’t go wrong with a plain buttery scone with berry jam.
Don’t be surprised if you intentionally let your bananas ripen so that you have an excuse to make this bread. It’s that good! This loaf freezes well so double the batch and save a loaf for later.
In my family, we always have these cinnamon rolls at least twice a year – on Christmas morning and on Santa Lucia Day. I love to warm the iced cinnamon rolls in the oven right before serving them so that the icing melts into the rolls, making a gooey cinnamon treat!
Monday, March 22, 2010
0 Comments